Rhubarb and White Chocolate Blondies – Sweet & Tangy Bars

If you’re looking for a dessert that perfectly balances sweet and tart flavors, these Rhubarb and White Chocolate Blondies are exactly what your spring baking needs. Soft, buttery, and filled with pockets of tangy rhubarb and creamy white chocolate, they deliver a rich yet refreshing bite every time.

Why You’ll Love This Recipe

• The perfect balance of tart rhubarb and sweet white chocolate
• Soft, chewy texture with lightly crisp edges
• Simple pantry ingredients and no complicated steps
• A beautiful spring dessert with natural pink swirls
• Great for potlucks, brunch tables, or meal prep treats

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh rhubarb chopped small
• 1 cup white chocolate chips

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing a slight overhang for easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy. Add eggs and vanilla extract, mixing until fully incorporated.
4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Stir just until combined. Avoid overmixing to keep the blondies tender.
5. Add Rhubarb and White Chocolate: Gently fold in the chopped rhubarb and white chocolate chips, distributing them evenly throughout the batter.
6. Bake: Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and Slice Allow the blondies to cool completely before slicing into squares. This helps them set and ensures clean cuts.

Tips & Variations

• Chop rhubarb into small, even pieces so it blends well into the batter.
• For extra flavor depth, add 1/2 teaspoon almond extract alongside the vanilla.
• If using frozen rhubarb, thaw and drain it thoroughly to prevent excess moisture.
• Swap white chocolate chips for chopped white chocolate for larger creamy pockets.
• Add a light sprinkle of coarse sugar on top before baking for a subtle crunch.

Storage & Freezer Instructions

• Store blondies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigeration may help maintain freshness.
• To refrigerate, place them in a sealed container for up to 5 days. Bring to room temperature before serving for the best texture.
• To freeze, wrap individual bars tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before enjoying.

Serving & Pairing Ideas

• A warm cup of coffee or cappuccino
• Lightly sweetened iced tea
• Fresh whipped cream or a scoop of vanilla ice cream
• A dollop of Greek yogurt for a brunch-style presentation

Frequently Asked Questions

Can I use frozen rhubarb in these blondies?

Yes, frozen rhubarb works well in this recipe. However, it’s important to thaw it completely and drain off any excess liquid before adding it to the batter. Too much moisture can affect the texture of the blondies and make them overly soft.

Why are my blondies too dense?

Dense blondies are often the result of overmixing the batter or adding too much flour. Be sure to measure flour correctly by spooning it into the measuring cup and leveling it off. Stir just until the ingredients are combined.

Can I make these rhubarb blondies ahead of time?

Absolutely. These blondies actually taste even better the next day once the flavors have had time to develop. Store them in an airtight container and slice just before serving for the freshest presentation.

How do I know when the blondies are done baking?

Look for lightly golden edges and a center that appears set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs rather than wet batter. Avoid overbaking to maintain a chewy texture.

Ready to Make It?

These Rhubarb and White Chocolate Blondies are everything a spring dessert should be — buttery, tender, sweet, and just slightly tangy. They’re simple enough for a weekday bake yet beautiful enough for a special gathering.

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• Strawberry Shortcake Bars – Easy handheld dessert with classic flavor.

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